The wetlands south of Valencia are called Albufera. There the boggy ground grows a nice type of rice that forms the basis of paella. At first, only chicken, duck, rabbit, and snails were added to the dish. But once many cooks had discovered the original recipe, they began making variations with fish, meat, and shellfish and created paella mixta. In the twentieth century, the fame of paella spread onto the international level and today paella is enjoyed all over the world.